Turkey Courgette Boats Recipe

Turkey courgette boats are one of those easy, everyday meals that I can throw together without much thought, yet they always feel satisfying and wholesome. Tender roasted courgettes filled with juicy turkey mince and topped with bubbling cheddar—this dish is simple but packed with goodness.

These turkey courgette boats are something I keep in my regular rotation, especially on those nights when I just can’t be bothered with complicated prep or multiple pans. They’re full of protein, low in carbs, and make great use of seasonal courgettes, though I honestly cook them year-round. Best of all? They reheat like a dream, so I often bake a batch for dinner and save leftovers for breakfast or lunch the next day.

Why You’ll Love This Recipe

What You’ll Need & Why

Let’s break down the ingredients – each one earns its place:

• Courgettes – Naturally low-carb and the perfect “boat” for soaking up all the turkey and cheesy goodness.
• Turkey mince – Lean and high in protein, it’s a great alternative to beef. It also takes on spices beautifully.
• Onion – Adds essential sweetness and depth to the turkey mixture.
• Smoked paprika – Brings warmth and a hint of smokiness.
• Dried dill – Subtle, earthy and slightly tangy – perfect with courgette.
• Garlic (fresh or powder) – Lifts the whole dish and gives it a proper savoury base.
• Salt and pepper – Essential for balancing and enhancing all the flavours.
• Rapeseed or olive oil – Used to brush the courgettes for roasting; helps with caramelisation.
• Vegetable oil – Used for sautéing the onion and turkey mince.
• Grated cheddar – Adds that gooey, golden top and boosts the umami hit.

Instructions

This recipe is incredibly straightforward, making it perfect for beginner cooks or anyone who wants to keep things simple midweek. Here's how to make these delicious turkey courgette boats:

1. Step 1: Preheat the oven to 190°C (375°F). Wash the courgettes, slice them in half lengthwise, and scoop out the centres with a spoon. No need to peel! Pat them dry with paper towels, brush lightly with rapeseed or olive oil, and season with salt and dried dill. Place in a baking dish and roast for 5 minutes to remove excess moisture – this keeps your turkey courgette boats from going soggy.

2. Step 2: Chop the onion and sauté in vegetable oil until soft. Remove the courgettes from the oven.

3. Step 3: Add the turkey mince to the onion, breaking it up with a spoon. Season with paprika, dill, garlic, salt, and pepper. Cook for 10 minutes, stirring occasionally, until browned and fragrant.

4. Step 4: Spoon the turkey mixture into each one and top generously with grated cheddar. Cover with foil and return to the oven. Bake for 15–20 minutes until the cheese has melted and everything is heated through.

I don’t add the scooped courgette flesh back into the filling, as I prefer to keep the texture more meat-forward and hearty. That said, you can absolutely chop the flesh and stir it into the turkey while it browns — it’s a great way to reduce waste and sneak in a bit more veg.

Cooking Tips

• Tip 1: Don’t skip the first bake – it's essential for drawing out moisture from the courgettes.
• Tip 2: Prefer crispy tops? Remove the foil during the last 5 minutes of baking.

How to Serve & Store

These turkey courgette boats are delicious straight out of the oven with a side salad or roasted veggies.

Some ideas for when to serve:

• Light summer dinner
• High-protein post-gym meal
• Quick, reheat-friendly lunch
• Savoury weekend brunch (yes, with eggs on top!)

They’re also brilliant as leftovers. Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180°C (350°F) for about 10–12 minutes. I don’t recommend freezing them, as the courgettes tend to go mushy.

Top Tips & Notes for Turkey Courgette Boats

1. Always pre-roast the courgette shells to stop sogginess later.
2. Blot the courgette halves with paper towel to remove extra moisture before baking.
3. Swap cheddar for mozzarella or feta for a flavour twist.
4. If you want extra spice, try smoked chilli flakes or a spoon of harissa.
5. These work well in an air fryer—just reduce the time to 12–15 minutes at 180°C.
6. Serve with a dollop of Greek yoghurt or a tahini drizzle.
7. You can prep the boats ahead and bake when ready to serve.
8. Don’t forget to season the courgettes directly—not just the filling!

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Yield: 4

Turkey Courgette Boats Recipe

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A flavour-packed, low-carb dish of roasted courgettes filled with spiced turkey mince and topped with bubbling cheddar. Easy, healthy, and ready in under 30 minutes.

Ingredients

• 2 medium courgettes
• 1 small onion
• 400g turkey mince
• ½ teaspoon smoked paprika
• ½ teaspoon dried dill
• ½ teaspoon garlic powder or 2–3 garlic cloves (minced)
• Salt and pepper, to taste
• Rapeseed or olive oil (to brush courgettes)
• Vegetable oil (to fry)
• Grated cheddar cheese (for topping)
• Grated cheddar cheese (for topping)

Instructions

1. Preheat the oven to 190°C (375°F). Wash and cut the courgettes in half lengthwise. Use a spoon to scoop out the centres, leaving a shell. Do not peel the skin. Pat dry with kitchen paper.
2. Brush the insides with rapeseed or olive oil, season with salt and dried dill, and place in a baking dish. Roast for 5 minutes.
3. Meanwhile, finely dice the onion and fry it in vegetable oil until soft. Add the turkey mince and break it up. Season with smoked paprika, dill, garlic, salt and pepper. Cook for about 10 minutes until browned.
4. Fill the courgette shells with the turkey mixture and top with grated cheddar. Cover with foil and bake for 15–20 minutes, until the cheese is melted and the filling is hot throughout.

Notes

Note: I usually don’t add the scooped courgette flesh to the filling, as I prefer a meatier texture. But you can stir it in while browning the turkey if you like.